Corn Flake Chicken Nuggets

In this weird and trying time, one of the few things that we can rely on is a tasty meal. In light of all the recent lock-downs, closures, and shelter-in-place orders as a result of the coronavirus, I thought it would be a good idea to post some instructions for an easy, yummy, toddler-approved baked chicken recipe that can be completed in less than half an hour.

This corn flake crusted chicken recipe is a healthier replacement for a traditional chicken nugget. It’s made with a few simple ingredients, and can be easily modified at your leisure, especially if you like more or less spice to your food.

I had my kids help me smash up the corn flakes, and then help shake around the bag full of ingredients, which makes the process a little more fun, and a lot more interactive!

Ingredients:

• 1 lb chicken breasts or tenderloins, cut into 1-inch pieces
• 2 cups cornflakes, crushed
• 2 tablespoons honey
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• cooking spray

Kitchen tools:

• Cookie sheet
• Baking/cooling rack
• Aluminum foil (to make cleanup easier)
• Gallon freezer bag (for crushing the cornflakes)

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit
2. Place the cornflakes in a gallon ziploc bag, seal it up, and crush the flakes. Squeeze it. Shake it. Toss it around. If you have helpers (like your kids) turn it into a game.
3. On a cutting board, slice the chicken into 1 inch pieces (roughly bite sized), and place the pieces of chicken into a bowl.
4. Squeeze/dump the honey onto the chicken, and mix it around to get a first coating on there.
5. Add the spices to the chicken, and toss it around again until the chicken is evenly coated with spices and honey.
6. Either add the (honey and spice covered) chicken to the bag, or dump the cornflakes into the bowl, and toss it all around again to coat the chicken with the crushed flakes. The honey acts as a binder, so if it’t not sticking well, add some more to the mix.
7. Place a wire baking/cooling rack on top of a cookie sheet, and coat it with cooking spray, and then arrange the chicken chunks on the rack, so there’s some space between each one.
8. Bake the chicken for eight minutes, flip the pieces over, and then bake for an additional 4-5 minutes. (Total cooking time: 12-13 minutes)
   • If you want to make sure the chicken is done, choose a larger piece, pull it out, and slice it in half: you shouldn’t see any pink in the center
9. Serve it with your favorite dips (I prefer BBQ sauce and Mikes Hot Honey), and an ice-cold beverage!